Crispy chilli chicken
About £1.06 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken breasts500g
- Plain flour60g
- Peppers1
- Onions1
- Sweet chilli sauce100ml
- Soy sauce30ml
- Garlic2 cloves
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cut the chicken (500g) into thin strips. Toss in the flour (60g) with salt and pepper (use cornflour if you have it for extra crunch).
- Shallow-fry in batches in hot oil until golden and crisp (5 min). Drain on kitchen paper.
- Start the rice (300g) cooking (12 min).
- Pour off most of the oil and fry the sliced pepper (1), onion (1) and garlic (2 cloves) until just soft (3 min).
- Add the sweet chilli (100ml) and soy, bubble, then toss the chicken through until coated. Eat straight away.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.